Ashwini Gengatharan

Scholarly Teaching Fellow

PhD (Monash University)

Email: ashwini.gengatharan@monash.edu
Telephone: 03-55146000 (Ext: 61826)
Room number: 3-5-02

I am keen in working with natural additives / phytochemicals from plants and their potential application in food products. In addition, I’d like to investigate the therapeutic properties and activities of phytochemicals in in vitro and in vivo models which could lead to subsequent development of nutraceuticals or functional food. I’m also interested in fermentation and sensory study. I welcome multi / interdisciplinary research.

 

Gengatharan, A., Dykes, G.A. & Choo, W.S. (2017). The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt. LWT-Food Science and Technology, 80: 437-445. 

Gengatharan, A., Dykes, G.A. & Choo, W.S. (2016). Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. International Journal of Food Science and Technology, 51: 427-434.

Gengatharan, A., Dykes, G.A. & Choo, W.S. (2015). Betalains: Natural plant pigments with potential application in functional foods. LWT-Food Science and Technology, 64: 645-649.

 

Plant natural products, food colourants, functional foods, fermentation, microbiology, handling animal models